The inimitable characteristics of Parmigiano Reggiano come from a deep bond with the land and the preservation of traditional production factors: no fermented food (silage) in the cattle's diet, no additives, only natural ferments and a very long maturing period.
Parmigiano Reggiano is produced in the provinces of Parma, Reggio Emilia, Modena, Bologna (to the left of the Reno river) and Mantua (to the right of the Po). This area alone is home to the approximately three thousand small farms where the typical milk is produced, and is where the more than 300 dairies which process it every day and ripen the cheese for at least 12 months can be found. The reason why Parmigiano Reggiano is unique, just as each wheel of this cheese is unique and unrepeatable: respect for traditional craftsmanship and natural production conditions.
Parmigiano Reggiano has many properties which are all linked to the product's intrinsic qualities: digestibility, high calcium content in a bioavailable form, an absence of additives and preservatives, a source of minerals, pleasantness and organoleptic appeal. Because of these characteristics, Parmigiano Reggiano is an essential food in the diet of everyone, from the young to the elderly, including athletes who get a completely natural energy boost from Parmigiano Reggiano. Thanks to its production process, it is also naturally lactose-free just 48 hours after its creation.
All these qualities make Parmigiano Reggiano not just a good and natural product, but a real food of the future.